Sticky Greek Lemon And Yoghurt Cake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A lovely summery Greek cake which is great served with Greek yoghurt and roasted pistachios scattered on top. Ingredients:
250g softened butter |
200g caster sugar |
4 eggs |
2 lemons, zested |
250g fine semolina |
150g almond meal |
100g plain flour |
2 tsp baking powder |
150g plain yoghurt |
3 tbspn lemon juice |
syrup: 150g sugar |
2 tbspn honey |
250ml water |
the 2 lemons zested above, finely sliced |
1/2 tspn each cinnamon and nutmeg |
30ml grand marnier (optional) |
Directions:
1. Preheat oven to 170degC- trurn off fan if you have a fan forced oven
2. Beat butter and sugar til pale and creamy
3. Gradually add eggs, one at a time, beating after each one til fully mixed
4. Add zest and beat til combined
5. In a separate bowl, mix together the semolina, flour and baking powder. Sift this mixture, then add the almond meal
6. Gently fold the mixture through the eggs
7. Add yoghurt and lemon juice and gently fold
8. Pour into a well greased 20cm baking tin and bake in the oven for about 50-55 mins or until golden brown and it passes the skewer test
9. Meanwhile- make the syrup: bring sugar, honey, water, juice and spices to the boil for 3 mins. Add Grand Marnier and remove from the heat
10. When the cake is removed from the oven, allow to cool slightly before ladling over the hot syrup. Do not pour it over all at once as the cake might collapse
11. Serve with thick yoghurt and pistachios
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